LEARN HOW TO MAKE - THIS SEAFOOD PASTA RECIPE AND SO MUCH MORE!

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is leaner and more affordable than shrimp.

scallops

🥗Healthier: mushrooms

💰Cheaper: fish

Mushrooms provide a similar texture and are less expensive.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Bring cream cheese to room temperature for easy mixing.

Dice shallots and smash garlic cloves.

Mix diced shallots and smashed garlic into softened cream cheese.

Add rock crab meat to the cream cheese mixture.

Remove seeds from jalapenos, dice them, and add to the mixture.

Squeeze lemon juice into the mixture to cut through the creaminess.

Add sun-dried tomatoes directly into the mixture without chopping.

Season the mixture with salt and pepper to taste.

Chop fresh parsley and mix it into the stuffing mixture.

Cook gigantic pasta shells in boiling water for about 8 minutes until 80% cooked.

Stuff the cooked pasta shells with the crab and cream cheese mixture using a spoon.

In a hot pan, add butter and minced garlic, allowing it to sizzle without burning.

Add shrimp and bay scallops to the pan, cooking them just until warmed through.

Remove the pan from heat and squeeze lemon juice over the shrimp and scallops.

In another hot pan, sauté shallots until softened, then add more garlic and lemon juice.

Pour in about 1 cup of heavy cream and let it cook down until thickened.

Season the cream sauce with salt and pepper after reducing.

Add chopped chives to the cream sauce for color and flavor.

Spread a thin layer of the cream sauce on the bottom of a baking dish.

Place the stuffed shells into the baking dish on top of the cream sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens